Uelinton Manoel Pinto

Nov 18, 2024 | the-microbiologist.com | Uelinton Manoel Pinto |Gabriela Campos |Marta Taniwaki

Cheese is a protein-fat concentrate produced by coagulating the milk casein followed by whey separation. Although this process is similar for all types of cheese, it is possible to produce different cheeses (Figure 1) due to differences in numerous conditions during production. There is a great diversity of cheeses produced worldwide, from artisanal to industrial productions. These cheeses have specific tastes, aromas, and textures and consequently attract the attention of different consumers.

May 24, 2024 | mdpi.com | Gabriela Campos |Uelinton Manoel Pinto |Júlia Galvão |Loredana d’Ovidio

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